Heat the oil in a saute pan, add the garlic and brown. Add anchovy, beets, black pepper, hot pepper, and parsley. Cook over medium heat for about 2 minutes.
Cook the spaghetti in a large pot of boiling salted water until al dente. 30 seconds before the pasta is finished cooking, add the escarole. Strain pasta and escarole together, and toss into the sauce. Serve, adding Parmesan, to taste.
Recipe courtesy of Luigi Celentano